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Steamed Orange And Syrup Pudding
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This classic sponge pudding is served with a home-made orange syrup and caramelised orange slices.
To make individual sponge puddings, use 8 x 175ml-200ml metal basins and bake for about 1½ hours at 180°C, gas mark 4 in a large roasting tin filled with boiling water halfway up the basins. To make a syrup pudding, omit the orange zest and replace the orange syrup with golden syrup. Place a few spoonfuls in the basin before adding the sponge mixture.
Typical values per serving:
This recipe was first published in Mon Jan 01 00:00:00 GMT 2007.